RATATOUILLE % % % % % % % % % % % % % % 1 bulb fennel, stalks discarded 3 red bell peppers, pierced with tip of knife 3 yellow bell peppers,

pierced with tip of knife 2 medium zucchini, quartered 1 medium eggplant, quartered About 1/2 cup e tra!"irgin oli"e oil 1 head garlic 2 cups tomato sauce 1 tablespoon fresh basil, chopped 2 teaspoons fresh thyme, chopped 2 teaspoons fresh mar#oram, chopped 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon balsamic "inegar $reheat o"en to 3%&'() *n large saucepan o"er moderately high heat, bring 2 quarts salted water to boil) Add fennel and boil until tender, about 1& minutes) +eanwhile, rub red and yellow peppers, zucchini, and eggplant with oli"e oil and transfer to large baking sheet) ,ut off top 1/2 inch from garlic head) -rap in foil and transfer to baking sheet alongside "egetables) -hen fennel is tender, use tongs to transfer to sheet and rub with oil) .oast "egetables, turning occasionally, until tender and slightly browned, 3& to /& minutes) 0ransfer roasted peppers to large bowl and co"er with plastic wrap) 1et all "egetables stand until cooled slightly, about 1& minutes) $eel and deseed peppers, then finely dice) .emo"e seeds from zucchini and finely dice) (inely dice eggplant) ,ore fennel and finely dice) *n large saucepan o"er moderately high heat, combine diced roasted "egetables and tomato sauce) 2queeze garlic from skins into pan) 2immer mi ture, unco"ered, stirring occasionally, until thickened with "ery little liquid remaining, about 1& minutes) 2tir in basil, thyme, mar#oram, salt, pepper, balsamic "inegar, and remaining 1// cup oli"e oil) 2er"e immediately) .ead +ore http3//www)epicurious)com/recipes/food/"iews/.atatouille!3%&43&5i zz16#-alz2t